Springtime Egg Salad

Directions

1. 1
   In a large bowl mix the mayo, mustard, tarragon, salt and pepper.
2. 2
   Microwave the asparagus for about 3 minutes in a covered container.
3. 3
   Don't overcook it!
4. 4
   It should still be bright green and retain some crunch.
5. 5
   Soggy and dark green won't work.
6. 6
   Cut the asparagus into 1/2 inch pieces.
7. 7
   Gently mix into your sauce bowl the chopped eggs, asparagus, celery and onions.
8. 8
   Refrigerate for about 1 to 2 hours.
9. 9
   Serve on split croissants with sprouts and sliced tomato.
10. 10
    This is not a pick-up sandwich, so make sure you provide a knife and fork.